| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Appetizer |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Grated sharp cheddar |
| 1/4 |
c |
Unsalted butter; room temp. |
| 2 |
tb |
Ground pure New Mexico hot red chile |
| 1/2 |
ts |
Salt; if desired |
| 2 |
tb |
Seeded; de-ribbed Jalapenos, finely minced; fresh or pickeled |
| 1 |
c |
All-purpose flour |
| 2 |
tb |
Milk |
| 12 |
|
Stuffed green olives |
| 12 |
|
Pecan halves |
| 12 |
md |
Cooked shrimp; shelled, deveined; tails removed |
INSTRUCTIONS
To prepare pastry, combine cheese, butter & ground chile. Taste; add salt
if desired. Work in minced jalapenos until evenly distributed; mix in flour
& milk. Preheat oven to 400. Roll out pastry about 1/8 inch thick. Cut into
squares or triangles to fit around olives, pecan halves & shrimp; wrap
fillings in pastry. Place on ungreased baking sheets and bake 10-12 minutes
or until pastry feels firm when pressed. Makes 3 dozen appetizers.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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